The Bison Girl :: a lifestyle of good cooking, good eating & living well

Are you ready for another slider recipe? I sure am. I have been really into sliders lately, and sure been enjoying the heck out of them! This one (like all of them really), was crazy easy to put together, and the taste was just perfect! Really all there is to this recipe is making up your meatballs, toasting your slider buns with melted cheese and then putting together the simple sandwich! 1 lb. of Ground Bison should make about 8 meatballs. I used my pretty basic meatball recipe for these sliders, adding a little extra crushed red pepper for a bit more of a kick. If you like things with a little more heat, feel free to add even more! I cooked these meatballs in my Dutch Oven with my sauce, after browning them with some olive oil. 25 minutes on 375* oven will do the job. Letting the meatballs cook and simmer in the sauce really allows the meatballs to soak up the sauce which is key in a good meatball sub. Another important step in these little sliders is makin...

Making little bison sliders really allows you a chance to be creative with your burgers, as you only have to commit to a smaller portion size and not a whole giant burger! For this slider, I went towards some toppings that would add some spiciness to the slider, but without being too overpowering. To create the cream cheese topping spread, I finely chopped some jalapeño peppers and mixed them into softened cream cheese along with some minced garlic. Divide your meat into equal portions for the amount of sliders you want to serve. 1 lb. of ground bison should make about 6 sliders. Place sliders on a hot grill and grill for 3-4 minutes on each side. Remove from grill and serve on a toasted bun with a generous helping of cream cheese topping.  For a little extra crunch or kick, add some jalapeño slices on top as well.

While searching for ideas for bison sliders, I knew I wanted to make one with a cheese I normally don't use in my cooking. I've had brie before a few times, and have really enjoyed it, so while perusing my local grocery's artisan cheese section, I decided to go that direction with this slider. I actually created the slider in two different variations: a brie stuffed slider and a second with the cheese on top, both with cabernet onions, both of which worked very well and in following this recipe, use whichever serves your preference. The first stop is preparing the brie. You'll need to cut it into small cubes if you'll be going the path of stuffing your cheese (which was probably my favorite way) . If you're planning to put the cheese on top, then you'll want to slice the cheese. After preparing your cheese is a good time to prepare your onions. Cut a yellow or white onion into slices and then cut in half. Add with a small drop of olive oil to a ho...

This awesome slider was inspired by a Bison Burger I enjoyed a restaurant while visiting my sister in Des Moines, Iowa last year. I didn't get it quite right... part of that was their phenomenal brioche bun... but this one certainly isn't too shabby.  This slider is quite simple: a grilled bison burger slider, with melted cheese, a slice of poblano pepper and topped with pico de gallo. The one thing I would change about how I made this slider, is that I didn't cook the pepper slice at all. It probably would have been a little better if I had either grilled or sautéed the poblano pepper slice and made it more tender.  While you could use store bought pico de gallo, I recommend making it. It's quite simple, and then you can use fresh vegetables! All you need is: tomato, onion (red or yellow), cilantro, green onion, jalapeño peppers, a sprinkle of lime juice and a pinch of salt. Chop and mix all these ingredients together in a small dish and that's reall...